Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety

作者：Bradbeer Jennifer F^*; Hancocks Robin; Spyropoulos Fotios; Norton Ian T

来源：Food Hydrocolloids, 2015, 43: 501-509.

DOI：10.1016/j.foodhyd.2014.07.006

• Fluid gel
• Low acyl gellan gum
• Process conditions
• Material properties
• Acid gelation

Fluid gels have shown potential for use in numerous applications including foods. One such application is in the production of self-structuring food formulations that take advantage of natural digestive processes to increase satiety, potentially helping to combat obesity. The formation and properties of low-acyl gellan gum fluid gels, produced by applying shear during the gelation process are discussed. The acid gelation process of the low-acyl gellan gum fluid gels was investigated through the direct addition of hydrochloric acid, inducing a range of pH environments and also their response to a prolonged exposure to an acidic environment, similar to the conditions found in the stomach. Quiescent LA gellan gum gels were also exposed in this way for comparison to the fluid gels.
Rheology was performed on the fluid gels after their formation to determine structure development. Using these methods, the influence of applied shear and acid concentration on the transition temperature, viscosity and molecular ordering in the fluid gel systems has been studied.

• 出版日期2015-1